Monday, October 6, 2014

Peppery Pasta with Arugula and Sausage

It's Secret Recipe Club time again! This month I was assigned to the blog IlonasKitchen. Ilona says, "When I am stressed I bake and/or go to the gym. It's a symbiotic relationship!" I love this philosophy!

Her recipe, Peppery Pasta with Arugula and Shrimp, was obviously made with shrimp, but someone (not mentioning any names) forgot to pick up frozen raw shrimp at the store. What I did have on hand was chicken Italian sausage, and let me say, it works wonderfully in this flavorful pasta dish. My mouth is actually watering for this as I write! haha

This isn't a fussy pasta dish, which makes it perfect for a weeknight meal. You really don't cook the arugula at all, just sort of let it wilt into the sauce and hot pasta. If you aren't fan of arugula, you could easily substitute baby spinach and still have a tasty dish.

Serve some crusty Italian bread with it for a complete easy meal! YUM! Thanks Ilona for a great recipe! This one will be made in my house again!

Instructions

Cook pasta according to package directions to al dente. Drain.

In a large skillet, while pasta is cooking, heat olive oil over med heat. Add onions and cook until they become translucent and soft (about 5-6 minutes). Add in the chicken broth and lemon juice. Bring to a boil. Add in the sausage. Allow to reduce by half. Swirl in the butter and turn off heat. Add in the hot pasta and arugula. Toss to coat and let the arugula wilt a little from the heat of the sauce and pasta. Season with salt and pepper.